Best Pineapple Raisin Rum Bread Pudding Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PINEAPPLE, RAISIN, AND RUM BREAD PUDDING



Pineapple, Raisin, and Rum Bread Pudding image

This is one of the Zaar recipes that I adopted. I hope to make this soon as it looks like a dish my family would enjoy. I'll edit the recipe accordingly if needed.

Provided by Dreamgoddess

Categories     Dessert

Yield 6 serving(s)

Number Of Ingredients 13

1 (20 ounce) can crushed pineapple with juice
1/2 cup low-fat milk
5 cups Italian bread, Packed
2/3 cup raisins
1/2 cup brown sugar
2 tablespoons margarine, melted
1 tablespoon rum
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 teaspoon margarine
1 tablespoon rum
1 tablespoon light brown sugar
2 tablespoons almonds, Sliced

Steps:

  • Preheat oven to 350F.
  • Combine pineapple, milk and bread in mixing bowl.
  • Stir together and let stand 10 min.
  • Stir in the remaining ingredients.
  • Pour mixture into lightly oiled 9 x 9 in. baking pan.
  • Last 3 ingredients are for glaze.
  • Melt margarine .
  • Add rum and brown sugar and stir just until sugar is dissolved.
  • Spoon in thin layer over top of pudding.
  • Bake for 25 min, top with almonds.
  • Bake for another 15 to 20 min, or until top is golden brown and turning crusty.
  • Serve warm.

PINEAPPLE, RAISIN, & RUM BREAD PUDDING



Pineapple, Raisin, & Rum Bread Pudding image

Number Of Ingredients 14

1 (20-ounce) can crushed pineapple
1/2 cup milk soy
5 cups French bread firmly packed, torn into chunks
2/3 cup golden raisins
1/2 cup brown sugar firmly packed
2 tablespoons margarine melted
1 tablespoon rum
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
Glaze:
1 teaspoon margarine
1 tablespoon bread crumbs
1 tablespoon brown sugar
2 tablespoons almonds, sliced

Steps:

  • Combine pineapple, milk & bread in a mixing bowl. Stir together & let stand for 10 minutes. Stir in the remaining ingredients. Pour the mixture into a lightly oiled 9x9 inch baking pan. Melt the margarine for the glaze in a small skillet. Add the rum & sugar & stir just till the sugar is dissolved. Spoon in a thin layer over the top of the pudding. Bake for 25 minutes at 350F. Top with the almonds & bake for another 15 to 20 minutes, or until the top is golden & beginning to turn crusty. Serve warm

Nutrition Facts : Nutritional Facts Serves

Related Topics